Soave Classico is a lean and dry white wine from Veneto Italy featuring notes of peach, melon, pear, saline/minerals and chamomile. Soave Classico pairs best with Roast Chicken, Focaccia, Shellfish, Asparagus, Veal Scaloppini, Cannelloni, Chicken Parmigiana, [...]
Gnocchi in tomato sauce calls for crisp and light white wines like Pinot Grigio, Fiano, and Pecorino. Acidic red wines such as Chianti, Nero d'Avola, or Barbera are also excellent with Gnocchi in a Tomato sauce [...]
Nero d'Avola is a full-bodied, dry red wine from Sicily that pairs best with lasagna, meatballs, pizza, red meat and lamb tagine. Known for its bold black cherry, blackberry, raspberry and plum flavours, Nero d'Avola is [...]
Beef Stroganoff pairs best with heavier red wines that feature hints of earth, herbs and smoke such as Syrah, Nero d'Avola, Barolo, Bordeaux, and Brunello di Montalcino. Beef Stroganoff is a delicious beef dish served in a [...]
Tilapia is a lean white fish that pairs best with clean and crisp white wines like Sauvignon Blanc, Grüner Veltliner, Chablis, Pinot Grigio and Sparkling Wine. Most of the Tilapia you see is raised on farms [...]
Sauvignon Blanc is a crisp and herbaceous white wine that pairs best with anything light and/or herbily, such as chicken, pork, fish, shellfish, ceviche, asparagus, focaccia, salad, bruschetta, cheese and vegetarian cuisine. With Sauvignon Blanc, expect acidic [...]
Pasta Bolognese pairs best with red wines high in acidity and tannin such as Barolo, Pinot Noir, Dolcetto, Primitivo, Nero d'Avola and Chianti Classico. Bolognese sauce is a thick meat-based red sauce that features tomatoes, however, meat [...]
Barolo is packed with tannin and acidity that allows it to pair best with flavourful dishes such as Prime Rib, Rib Eye Steak, Osso Buco, Cottage Pie, Veal Chops, Roasted Goose and Venison Stew. Barolo is [...]
Rich white wines such as Champagne, Chardonnay, Dry Amontillado Sherry, and Sauternes pair best with Lobster Bisque. Lobster Bisque is a silky lobster soup created by making a broth from lobster shells. The broth is then [...]
Pike pairs best with a rich oaky Chardonnay, white Châteauneuf-du-Pape, an aged white Rioja, Gavi di Gavi, Greco di Tufo and Soave. If your pike dish features herbs, a dry Rosé will work quite well. If [...]